Grilling Perfect Steaks

Salt Your Steaks:

An hour before grilling, remove the steaks from the refrigerator, season with a salt-based rub and leave out to slowly rise in temperature. Salt will help flavor the meat and retain the natural juices during grilling. However, salting more than an hour in advance will toughen the meat.

Clean Your Grill:

Light the grill to high, close the cover and burn off any residue remaining on your grill grates. With a stiff wire brush, thoroughly clean the grates.

Build Your Fire:

If you are using charcoals (we love hardwood charcoals) pile the lit and ready coals on one side of your grill. If you are using a gas grill, turn one side to high or medium-high and the other to medium-low. Have two temperature sections of the grill will allow you to achieve a browned crust and slowly bring the steaks up to temperature.

Oil Your Grill Grates:

Using an oil-soaked rag or heavy duty cooking spray, generously oil the grates of your grill. This will prevent sticking and aide in browning.

Make Cross Hatches:

Place the steaks directly over a high or medium-high flame for two minutes. Flip to the other side for two minutes. This should produce noticeable grill marks and a browned crust. After two minutes of high heat for each side, rotate the steaks 90 degrees and move to the cooler section of the grill to slowly come up to the desired internal temperature.

Check For Doneness:

The grill cooks at the restaurant know the doneness of a steak by its feel, but the only fool-proof method is to take the internal temperature using a meat thermometer. Below is a chart of temperatures and corresponding doneness. (Be sure to take the temp in the thickest part of the steak).

130-135 Degrees: Rare to Medium Rare
135-145 Degrees: Medium Rare to Medium
145-155 Degrees: Medium to Medium Well
155 Degrees and up: Well Done